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Honey Garlic Chicken Thighs with Crispy Skin

Close-up of a perfectly glazed and crispy Honey Garlic Chicken Thighs piece on a white plate.
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Follow these steps to make juicy, flavorful chicken thighs with perfectly crisp skin using a simple honey garlic glaze.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place a wire rack inside a baking sheet.
  2. Pat the chicken thighs completely dry using paper towels. This step is crucial for crispy skin.
  3. Rub the chicken thighs all over with olive oil, then season evenly with salt, pepper, and paprika. Place the thighs skin-side up on the wire rack set over the baking sheet.
  4. Bake for 25 minutes to render the fat and start crisping the skin.
  5. While the chicken bakes, prepare the glaze: In a small saucepan, combine honey, soy sauce, minced garlic, and apple cider vinegar. Bring the mixture to a simmer over medium heat.
  6. Stir in the cornstarch slurry and cook for 1 minute, stirring constantly, until the sauce thickens slightly. Remove from heat.
  7. After the initial 25 minutes of baking, remove the chicken from the oven. Brush half of the honey garlic glaze evenly over the skin side of the thighs.
  8. Return the chicken to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part of the thigh.
  9. Remove the chicken from the oven. Brush the remaining glaze over the hot chicken. Let the chicken rest on the rack for 5 minutes before serving.

Notes

  • For extra crispy skin, place the seasoned thighs in the refrigerator uncovered for at least 2 hours before cooking to dry the skin further.
  • If the skin browns too quickly before the chicken is cooked through, loosely tent the pan with aluminum foil for the last 10 minutes of cooking.
  • Drain the rendered fat from the baking sheet halfway through cooking to prevent the bottom of the chicken from steaming.

Nutrition

Find it online: https://hungryhearld.com/honey-garlic-chicken-thighs-with-crispy-skin/